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Point Reyes is a farmhouse blue cheese.
It is very creamy and not crumbly, with no rind. The cheese body is white, with sparse bluish-grey mould, veining it. The taste has a bit of a tang because the starter cultures, give it a tang like buttermilk, but otherwise the taste is very mild. Consequently some say this is a good introduction to blue cheese for those who are unsure of it.
It is made by Bob Giacomini and his wife Dean Giacomini and their family at Point Reyes, Tomales Bay, California. They use only their own milk from their own herd of 250 Holstein cows. The cows eat grass from the farm year round (they graze when they can be at pasture; in winter, they are fed silage composed of grasses from the farm.) The cows are milked starting at 2 am, and the milk is piped directly into the cheese-making plant at 5:30 am, so that it's used within hours of being produced.
The family homogenizes the milk, but doesn't pasteurize it. They then add Penicillium Roqueforti, salt, vegetarian rennet and a starter culture. The milk is allowed to curdle, then the whey is drained off. The curds are formed into 6 1/2 pound (3 kg) wheels, which are rubbed with salt for the next 3 days.
Holes are poked into the wheels, then the wheels are allowed to sit in a cool place for 3 weeks. The cheese is then wrapped in foil to prevent a rind forming, and aged a minimum of 6 months.
Nutrition
Per 1 oz / 30 g Point Reyes Blue Cheese contains 8 g fat, 390 mg sodium, 6 g protein.
History
The cheese company was founded in 2000, and Point Reyes Blue Cheese was their first cheese. Bob and Dean have had the dairy since 1959. Their four daughters encouraged them to do it, as they didn't want take over a farm that did just milk.
Other entries for Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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